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Author Notes:More snack cake than fudge, these "lemonies" are adapted from a Food52 fan favorite, Blondies -- Gluten-Free and Completely Delicious. Mascarpone gives them levity and lemon juice cuts some of the brown sugar sweetness (but add the optional glaze if you want some of that back). —Sarah Jampel

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Serves 20 to 25

For the bars:

8
tablespoons (1 stick) butter, melted (preferably on the stove so that it gets a bit browned) and cooled slightly

2
cups light brown sugar

2
eggs, at room temperature

1 1/2
teaspoons vanilla extract

2
tablespoons lemon juice

1
tablespoon lemon zest

4
ounces mascarpone or softened cream cheese

1 1/2
cups almond flour

1/2
cup coconut flour

1/2
teaspoon salt

1/4
cup poppy seeds

For the optional glaze:

1 1/2
cups confectioners' sugar

2
tablespoons lemon juice

1
teaspoon lemon zest

2
tablespoons poppy seeds

Preheat oven to 350° F and line a 9- by 13-inch pan with parchment, leaving flaps hanging over the side (to use as handles later).

Add eggs one at a time, mixing them in thoroughly. Stir in vanilla, lemon zest, lemon juice, and mascarpone.

In a separate bowl, whisk together the flours, salt, and poppy seeds. Now mix them into the wet ingredients. Overmixing isn't too much of an issue, but there's no reason to go overboard.

Spread your thick batter evenly into your prepared pan, tapping it against the counter to get out any air bubbles. Bake for 35 to 40 minutes (depending on your desired gooeyness factor).

While the blondies bake, whisk together all the glaze ingredients until smooth.
Remove from oven and cool completely in pan—it's even a good idea to give them a rest in the fridge or freezing before slicing!